Author: Warren

Linden’s Case Club Has Advantages

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Xanax Buy Without Prescription Paul decided to take advantage of his Case Club membership at Linden Vineyards, and I went along for the ride. Actually, we trekked on out there on the Sunday before last when it was cool but sunny, and we looked forward to sampling new pours and enjoying a glass of wine on the deck. Once we got there, we also opted for the Cellar Tasting. All of the above are perks associated with the Case Club membership, and as Paul’s guest, I got to share in these delights.


Since I was the guest of honor, I let Paul take all of the notes on his nifty new iPod Touch. At the regular tasting counter, Paul’s favorite was the 2004 Claret, an easy and accessible blend of Cabernet Sauvignon, Petit Verdot, and Cabernet Franc. He noted bright berry, dried herbs and tobacco on the nose with cherry and plum flavors in the mouth. However, Paul saved gold stars for the 2005 Hardscrabble Chardonnay and the 2005 Hardscrabble Red. Paul is very picky about Chardonnays and usually does not care for them, but he was very excited with the 2005 Hardscrabble. Fuller-bodied with big apple flavors and a nutty finish were the descriptors that Paul used, and a check mark meant that a bottle was going home. Equally pleasing to the palate was the 2005 Hardscrabble Red; in fact, Paul simply noted, “loved this one”. Other notes included dark fruit, smoky, and dried basil. These were certainly apt words to describe this blend of Cabernet Sauvignon, Petit Verdot, Merlot and Caber net Franc. Another star awarded to a lovely wine, and we were back upstairs to enjoy food and wine!

https://worklivelaos.com/mahosot/ We did end up nibbling on a block of Derby cheese and baguettes with a glass of the 2004 Claret. We did also observe that with the new case club restrictions, the atmosphere was certainly quieter. No problems finding a table from which to gaze on mountain views and to appreciate food, wine, and conversation! Paul purchased yet another case of wine this go round including several bottles of the Avenius Sauvignon Blanc. For myself, I purchased a bottle of the 2004 Claret to savor with a simple meal.

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Linden Vineyards produces some of the best wines around! It’s always a treat to discover the gems produced by Jim Law, and we know that we’ll back soon, especially for the barrel tasting usually held in April. In the meantime, pay Linden Vineyards a visit, inquire into their case club membership, and mention that Virginia Wine Time sent you.

Wine and Chat at the Chateau

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https://dentalprovidence.com/endodontic-surgery/ We’ve intended to re-visit Chateau O’Brien since our last visit about a year ago. This weekend we were determined to do just that and in the process catch up with owner Howard O’Brien about the latest developments at the chateau.

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Howard greeted us like old friends, and we immediately settled in for some wine tasting and conversation. Howard was very eager to tell us about his successes with tannat, a varietal with potential in Virginia. Readers may know that Portugal makes some outstanding wines from tannat, and Horton Cellars right here in Virginia won gold in the Virginia’s Governor’s Cup with its 2001 Tannat. Anyway, Howard’s own tannat has won accolades from international wine makers. In fact, Howard traveled to Uruguay to talk tannat with winemakers there. Uruguay, like Virginia, seems to have the right climate for tannat, and Howard’s meeting proved fruitful. In fact, Howard will be hosting a tannat tasting and event at Chateau O’Brien in May featuring tannat wines from Uruguay.


As we chatted, Howard conducted our wine tasting. The 2005 Chardonnay, done in the French style, still shows well and remains my personal favorite of the white poured at Chateau O’Brien. Paul, however, favored the newer 2006 North Point White done in stainless steel. He appreciated its citrus and apricot flavors and crisp finish. The North Point White should prove to be a versatile pour that would be appropriate for an appertif, a summer picnic, or a light, casual meal that featured poultry or white fish. Of the reds, we both favored the 2005 North Point Red. This Bordeaux-style blend features all of the Bordeaux varietals except for Malbec. The result is an accessible wine with a vibrant appearance and lush cherry/berry flavors. Velvety tannins make for an easy wine to drink, and we later enjoyed this one with the cheese and baguette board offered by the winery.

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After our tasting and conversation, we enjoyed lunch and wine in the chateau’s dining area, and we were able to enjoy lovely views of mountains and wished for spring to arrive. We should also mention that Howard does a reserve tasting for his Reserve Tannat and Reserve Chardonnay. We plan to arrange for a tasting soon so as to experience these excellent wines ourselves! In the meantime, visit Chateau O’Brien and mention that Virginia Wine Time sent you.

Cheap Pours

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https://blackhillsballoons.com/1185-2/ I’ve been collecting notes on some wines that I’ve recently enjoyed. The one thing that all of these have in common—surprising quality at affordable prices. All of these wines were under $15 and well worth the seeking out at the wine shop.

Klonopin For Sale Online 1. 2005 Grilos Vinho Tinto: Dense, inky color with cherry and anise on the nose. Flavors complement the cherry notes with pepper also noted. Here’s one to enjoy with smoked meats or game. I think I paid $10 for this Portuguese pour.

Hydrocodone Purchase Online 2. 2006 Martinelle Cote du Ventoux: Juicy!! Nice dark cherry and plum characteristics. A little tart at the end but overall a very nice finish. I could sip this one on its own or enjoy with anything that once mooed, oinked, or quacked. Of the three wines described here, this one was the most expensive but hardly the wallet breaker at $14.

3. 2006 Moschofilero Erasmios: I don’t always drink red wines. This dry white wine is from Greece, and it shares some of the same flavor profiles as a dry Riesling. Floral and peachy notes are complimented in the mouth with flavors of peach and apricot. Very crisp! Serve with poultry or shellfish. An out of the ordinary pour to boot—Moschofilero is the varietal used to produce this wine that retails for about $12.

These wines prove that good wines need not break the budget. Give these a try, and while at the wine shop, mention that Virginia Wine Time sent you.

Virginia Wine Showcase

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We have arrived at the Virginia Wine Showcase at the Dulles Expo Center in Chantilly Virginia. You can see Dezel and Warren are ready to begin some tasting and report on what they find. We’ll be reporting for most of the day from the Showcase. Stay tuned for more updates. Scroll down for the updates. They will appear below this post.

We met Kevin Rupy from Bluemont Vineyards at the beginning of the showcase. We had a great discussion about wineries and bringing food to your favorite winery. We have yet to get to Bluemont Vineyards but we have it on our list of wineries to visit.

Warren just got back from his first round of tasting. He went to Flying Fox Vineyards and enjoyed the 06 Chardonnay. He liked it’s crispness and noted apple flavors with citrus. For those who prefer red wines the 05 Mertlot might fit the bill. It’s blended with Cabernet Franc and is a bigger bodied wine.


He then stopped at Mattaponi Winery and found some wines our friend Michael Tyler would enjoy. This is a brand new winery. They currently make about 200 cases of wine. Their peach and strawberry wines are perfect for summer sipping or for those who prefer a fruitier sip with a suggestion of sweetness.


Next he went to the Breaux booth and put a gold star next to their Viognier. It had lots of tropical fruit flavors with honey suckle on the nose. Another gold star was placed next to their Chere Marie. This off dry wine is packed with peachy/appricot flavors. Chere Marie is in the running for the Unique White Varietal for the coveted Virginia Wine Showcase People’s Choice award.

Our friend, Rick Tag, who we know from Pearmund Cellars, and Keswick Vineyards, dropped by the Bloggers Corner to say hello. It was good to see him and catch up. He said he enjoyed Hillsborough and Fabbiloi.

So we’re back from another round of tastings. Bluemont Vineyards was first up this go round, and the strongest pour there was the 2005 Norton with its distinctive grapey qualities. Noted here were cherry flavors and a smooth finish. For those hoping to stock up on summer wines, the Rose might be an option—ripe, bright berry flavors result from a blend of red and white wine grapes.


Miracle Valley Vineyard is another new kid on the block. Chardonnay lovers may appreciate their Reserve Chardonnay which is done first in stainless steel and then in American oak. Creamier texture noted here. Patio sippers might opt for the Sweet Michelle, the result of Rkatsetelli. “Rkat” is a Russian varietal known for its short finish after a burst of sweetness.


And then we moved on to First Colony—of the wines tasted here, we both placed their Meritage blend at the top of the list. A lighter bodied, Bordeaux blend, cherry flavors with some spice prevailed in the mouth.


Another experience for us was the offerings at Potomac Point. Gold stars were placed next to the Viognier done in the French style, and the Norton Reserve which is blended with Cabernet Franc. The Franc rounds out the Norton quite nicely, and the vintage bottle is quite unique.


Last up was Veramar. We both enjoyed the 2006 Cabernet Franc with its herby nose and raspberry/pepper flavors. Of course, we are always on the prowl for lighter-style wines that friends might enjoy in warmer weather, and Pink Chicken (a rose) with its bright strawberry flavors might prove to be a crowd pleaser at a summer concert.

Back from our last round of tastings. We stopped by Acorn Hill first. The strongest showing at Acorn Hill was the 2006 Cabernet Franc with its raspberry and spice flavors.


From there we went to Kluge. A real deal on the New World Red! Of course, the Simply Red is always a pleaser.

Last but not least, we sampled the offerings at Cooper Vineyards, and we both enjoyed the 2005 Norton with its dark cherry and licorice notes.


We enjoyed our time at the Expo. Please visit any of the wineries that participated, and mention that Virginia Wine Time sent you.

Wineries and Friends

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Our friends John and Megan from Woodland Vineyards and Anything Wine came to visit us from Richmond this weekend. They came up to experience some wineries in Loudoun County. This was their first visit to any Loudoun County wineries.


Our first stop was Loudoun Valley. We discovered they offer special soups on the weekends in January and February. Since we brought our own lunch, we did not take advantage of the offer.


Our next stop was Corcoran Vineyards. Lori always treats us so well when we visit. We enjoyed our tasting and were able to sample the new wines since our last visit. They were all very good and we left with almost half a case of wine!


Next we went to Doukenie Winery. They had a busy tasting room but we were able to sample their current selections. A favorite here was the Sauvignon Blanc. Paul walked away with two bottles!


Our last stop was Hillsborough Vineyards. We always enjoy our tastings at Hillsborough. This is where we settled down for lunch. It was a little chilly to be outside but the sun was warm on our faces. We enjoyed a bottle of the Opal and The Ruby…both paired well with our lunch items. Before ending the day we made a few purchases for our wine collections.

Weekday Pour

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Tuesday is almost Wednesday, and that’s almost mid-week. I popped a rack of herb-crusted lamb chops in the oven, roasted some veggies, and cooked couscous simmered with dried fruit, and my wine selection was the 2005 Mas Carlot Cuvee Tradition. This one is a blend of 60% Syrah and 40% Grenache, and it came at quite a bargain ($10) at one of my favorite wine shops, Pearsons, in Georgetown.

Lots of fruit offered here—nice, dark ruby color with a generous berry nose that also included hints of ash and tar. Lots of dark berries with some pepper in the mouth, and I noted some mocha at the end It does linger for a bit., and I’d consider it a medium to full bodied wine. Tannins are well-behaved and I enjoyed this with dinner; however, it’s also fruity enough to sip on its own.

Give the 2005 Mas Carlot Cuvee Tradition with a favorite winter-time meal or with dried meats and cheeses, but remember that you heard about it on Virginia Wine Time.

Pancakes and Norton

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We had no intention of pairing these two, but that’s what happened this past weekend. Jenni McCloud of Chrysalis Vineyards agreed to let us interview her again for an upcoming article on Norton, and she was nice enough to even feed us breakfast! We were treated to pancakes and eggs from her own harem of hens, and executive chef for Chrysalis, Hump Astorga joined us too to discuss food and wine.

It was a very, very cold morning when we met Jenni at her house, and I gladly took her up on the offer for a cup of coffee. As we chatted about wine, Jenni whipped up pancakes, fried eggs graciously delivered by her own hens, and bacon. The focus of our conversation was Norton, its history, and its potential. We’ve been following the Norton Renaissance first pioneered by Dennis Horton and then taken to a whole new level by Jenni McCloud. Since the time that we started this blog, we have noted that winemakers in Virginia have taken notice of Norton; newer wineries like Green Springs gladly offer Norton. Jenni and Hump shed light as to why that may be the case.


In the course of our chat with Jenni and Hump, we discovered that Norton, unlike European varietals like Cabernet Sauvignon, is resistant to the disease and fungus that is part and parcel of Virginia’s humid climate. Also, Norton, a hybrid of native grape varietals is fully adapted to Virginia’s sometimes wacky weather—late frosts, early springs, rain today, dry tomorrow, etc., Therefore, late freezes that may kill off a vineyard of European varietals most likely will never effect Norton. Also, with the current focus on “green”, Norton does not need to be sprayed with chemicals—it is the product of its environment and can defend itself without the help of “agri-chemicals”.

Our conversation continued to the dining table with its view of mountain-covered landscapes. We’ve already described Jenni as a true visionary, and she only confirmed that judgment as we munched on eggs and pancakes. In fact, Jenni shared with us that she recently poured Norton at a wine event in Sicily, and she remains steadfast in the conviction that Norton will put Virginia wines on the international map. (And no—we did not literally have pancakes with Norton wine!)


We did mention that our interview with Jenni and Hump were pursuant to an upcoming article–we’ll leave you all in suspense about the article and its details for a bit longer. However, after we wrapped up our interview with Jenni and Hump ( and breakfast, too—we were pleasantly stuffed!), we made our way to the tasting room. Our goal was to find a Norton that we would serve at an upcoming Norton tasting. I already have the 2003 Locksely Reserve on the wine rack; Paul has his favorite, Sarah’s Patio Red, but we both were interested in the newer 2006 Norton Barrel Select. This 100% Norton offering has earned Chrysalis accolades at wine competitions, and we understood why—dense, intense colors, jammy aromas and flavors that included dark berries and raisins, the 2006 Norton Barrel Select offered a fruit-forward presentation that demands to be appreciated now. Needless to say, a bottle of this one found its way home.


More to come about the outcome of our interview with Jenni McCloud and Hump Astorga. In the meantime, visit Chrysalis Vineyards and experience Jenni’s vision of quality winemaking for yourself—be sure that Virginia Wine Time sent you!

Weekday Pour

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It was a dark and stormy night—-well, the cliché certainly fits. It’s cold and snowy, and it is dark outside as the sun has set. However, it’s bright and toasty indoors, and I’ve prepared a hearty beef stew in the slow cooker. What wine to pair with this substantive comfort food? The Trapiche Broquel 2004 Malbec from Argentina begged to be poured.

I sampled this one at a wine tasting and knew it was destined for a spot on the wine rack. Dark, deep color with this one—think ink. Rounded, integrated notes—raisins and earthy/spicy notes melded with another, subtle layer of cherry. Fruit forward indeed—deep cherry and plum flavors make no attempt to hide; mocha/vanilla appears at the end. Firm tannins give this Malbec a solid structure with a very lengthy finish.

I could sip this one on its own. However, food is its best friend, and the heartier the better. I bought the Trapiche Broquel 2004 Malbec for $15, and for the quality, that was a steal.

I’m not sure if this 2004 vintage is still available as I purchased this one about a year ago. However, it’s worth the search at your local wine shop. Be sure to mention that you read about the Trapiche Broquel 2004 Malbec on Virginia Wine Time. (And let us know if you liked it!)

Drink Naked

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Well, not really—we visited Naked Mountain, and we did keep our clothes on. Winter time is lasagna time at Naked Mountain, but the opportunity to sample some nice wines is always available at Naked Mountain.


Our focus was a wine to enjoy with sausage lasagna, and we honed in on the reds. Of course, Naked Mountain is known for their Chardonnays, and we did both the 2003 and 2004 vintages at the tasting bar. Paul and I were split on favorites; Paul favored the toastier 2003 Chardonnay, but Warren preferred the crisper 2004. Both were quite good, though. However, we did have our minds made up to have a red wine to accompany lunch, and we found our match with the 2005 Raptor Red. This blend includes 47% Merlot, 27% Cabernet Sauvignon, 17% Cabernet Franc, 4% Tannat, and 3% Petit Verdot. A dense garnet color best described its appearance in the glass; cherry and spice notes prevailed on the nose. Of course, it’s the mouth that makes the final decision, and we both noted dark cherry and plum flavors. “Medium bodied” and “fruit forward” finished our notes. We both gold-starred this one!


Our tasting finished with the 2006 Chardonnay/Riesling. I’m not a fan of sweeter wines, but I found myself liking this one. At 3% residual sugar, it is on the sweet side, but not cloyingly so. It possesses a floral/honeysuckle bouquet and a pleasant honeyed texture with pear flavors. In fact, I placed an “MT” next to this one, because I know that our friend and guest blogger would love this Chardonnay/Riesling. Quite nice to sip on its own, I’d serve this one as a dessert wine partnered with baked pears.

By the end of our tasting, we were definitely hungry, and we could scent of lasagna and garlic bread wafted from other tables in the tasting room. We selected a table near the glassed door that opens out to the deck so that we could view the mountains on the horizon and try to guess which species of birds were visiting the bird feeders. The lasagna was soon brought to our table, and it was absolutely delicious; the Raptor Red matched the red sauce, sausage, and herbs quite well. (For the vegetarians out there, they also offer a vegetarian lasagna.)


We enjoyed a winter’s afternoon lunch with wine, but before we know it, it was time to leave. We are sure to return to Naked Mountain to sample upcoming releases of their unoaked Chardonnay, oak-aged Chardonnay, and Cabernet Franc. In the meantime, we can think of no better way to spend a chilly afternoon than with lasagna and wine at Naked Mountain. Drink Naked, and be sure to mention that Virginia Wine Time sent you.

Weekend Pours

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This past weekend we enjoyed two favorites from Virginia: Linden’s 2006 Shari Avenious Sauvignon Blanc and the 2004 Chester Gap Merlot.

The Linden 2006 Shari Avenious Sauvignon Blanc is a true gem. We’ve heard it even has a cult following, and we’re already fans ourselves. The aroma is seductive enough—lots of lemon with grassy notes made us think of spring. Lemon and grapefruit flavors prevail with an undercurrent of mineral, and it finishes with a bright tartness. We enjoyed this Sauvignon Blanc with herbed chicken, but any shellfish dish would also be likely partners.

Paul was eager to savor the 2004 Chester Gap Merlot. He noted its deep garnet color and dried fruit aromas. I added spice to the list, and we both put dark cherry at the top of the flavors list. A hint of anise toward the end led to a longer than expected finish. We sipped this one with rib-eye steaks and roasted veggies. Anything that moos would have been fine with the 2004 Chester Gap Merlot!

Of course, we have started off a new year, and we look forward to tasting more great wines from Virginia this year. We’ll be focusing on newer wineries in Virginia, and look for our next article in Edible Chesapeake that will appear in the Spring issue. The topic? We’ll keep it a secret for now. In the meantime, if you visit Linden Vineyards or Chester Gap Cellars, mention that Virginia Wine Time sent you.